|after soaking the cashews for an hour pour off the water and place the nuts in your blender. cover with fresh water to the 4 cup line of the pitcher.|
|add the coconut oil, salt, vanilla and sweetener.|
|begin blending, slowly increasing the speed to full power. let 'er rip for about 1 min. or until you feel the cream getting warm by placing your hands on the outside of the blender pitcher.|
|pour the cream in to a clean glass jar (or directly in to your coffee!) and allow to chill uncovered in the refridgerator before replacing the lid. Quick chilling will help increase the shelf life.|
|this will only last in the fridge about 1 week because there are no preservatives, so experiment with a half size batch if you don't use that much.|
source: Jenna Baker
This recipe makes something like light half and half. If you want something lighter go with more water and for a richer cream, use less water.